Bruise the ginger with the flat of your knife. You want it bruised just enough to keep the piece mostly intact; we’ll be removing it later.
Add the oats to a pot or pressure cooker along with the chicken pieces. Throw in the bruised ginger and spring onions. Crumble in the stock cube.
Pour in 3 cups of water and cook in a pot or pressure cooker until the oats are cooked. (About 5-7 mins in a pressure cooker. Cook for longer in a pot adding more water if necessary.) You’re looking for a porridge consistency.
Remove the chicken pieces, shred the meat, and add back to the pot. Remove and discard the spring onions and ginger. Check and adjust seasoning. Add salt if necessary.
To serve, divide into bowls and top with spring onion greens, chilli oil, soy, whatever else.
Notes
You can swap out 3 chicken drumsticks for 2 bone-in thighs.